Too hot to turn on the oven? These Thai Basil Beef Rolls are exactly what you need for a refreshing summer meal.
They deliver all the bold flavors of classic Pad Kra Pao in a portable, fresh wrap. You get a meal that is light yet incredibly satisfying. These are perfect for your next healthy reset journey.
Why This Recipe Is a Winner
This recipe is a total game-changer for busy families. It packs a massive protein punch while staying low in fat. You will love how the aromatic herbs wake up your palate. It is a fantastic way to enjoy restaurant-quality flavors at home.
The best part is how well these fit into your routine. They are ideal for meal prep because they stay fresh in the fridge. You can grab them for a quick lunch or a light dinner. Your body will feel nourished and energized after eating these.
How to Make Thai Basil Beef Rolls
Making these rolls is much easier than it looks. You simply brown the beef with aromatics and roll them up. The process is beginner-friendly and very fast. Even if you have never used rice paper, you can master this quickly. Dinner is ready in just 30 minutes from start to finish.
Simple Ingredients
Most of these items are likely already in your pantry or easy to find.
- 500g lean ground beef (95/5)
- 2 cups fresh Thai basil leaves
- 4 cloves garlic, minced
- 3 Thai bird’s eye chilies, finely chopped
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon fish sauce
- 1/2 teaspoon coconut sugar
- 12 large rice paper wrappers
- 1 cup shredded carrots
- 1 cup sliced cucumbers
Step-by-Step Directions
- In a small bowl, whisk together oyster sauce, light soy sauce, dark soy sauce, fish sauce, and coconut sugar.
- Heat a wok or large non-stick skillet over high heat.
- Add minced garlic and chilies to the pan, sautéing for 30 seconds until aromatic.
- Add the ground beef, breaking it into small crumbles, and cook until fully browned and moisture has evaporated.
- Pour the sauce mixture over the beef and stir-fry for 2 minutes until the sauce glazes the meat.
- Remove from heat and immediately fold in the Thai basil leaves until they are wilted.
- Prepare a rice paper wrapper by dipping it in warm water for 5 seconds until pliable.
- Place a portion of the beef mixture, shredded carrots, and cucumber slices in the center of the wrapper.
- Fold the bottom edge over the filling, tuck in the sides, and roll tightly to seal.
- Repeat the process for the remaining wrappers and filling.
Best Ways to Enjoy It
Serve these rolls fresh with a side of sweet chili sauce. You can also use a simple peanut dipping sauce for extra creaminess. They look beautiful on a platter for a light summer gathering. Pack them into containers for easy weekday lunches that do not require reheating.
How to Store Leftovers
Store your rolls in an airtight container in the fridge for up to 3 days. To keep them from sticking, place a damp paper towel between layers. These are best enjoyed cold or at room temperature. Do not freeze these, as the rice paper will lose its texture. Keep it fresh for the best experience.
Tips for Best Results
- Do not over-soak the rice paper or it will become too fragile.
- Use fresh Thai basil rather than sweet basil for the authentic peppery taste.
- Squeeze out excess moisture from the cucumbers to prevent soggy rolls.
- Prep all your veggies before you start cooking the beef.
- Wear gloves when chopping the chilies to avoid skin irritation.
- Roll them tightly to ensure the filling stays inside while eating.
- Double the beef recipe to use in bowls later in the week.
Easy Flavor Ideas
- Swap the beef for ground turkey or chicken for an even leaner option.
- Add fresh mint or cilantro for an extra burst of herbal freshness.
- Include bean sprouts for a crunchy texture inside the rolls.
- Make it vegan by using crumbled extra-firm tofu and vegetarian oyster sauce.
Common Questions
Can I use regular basil instead of Thai basil?
You can use Italian basil if needed, but the flavor will be different. Thai basil has a distinct licorice and spice note that makes this dish special.
Are these rolls gluten-free?
Yes, as long as you use tamari or gluten-free soy sauce and oyster sauce. Always check your labels to be 100% sure.
I hope these fresh and flavorful rolls become a new favorite in your kitchen. They are such a joy to make and even better to eat. Happy cooking!
— Katie Wood
Ingredients
- 500 g lean ground beef (95/5)
- 2 cups fresh Thai basil leaves
- 4 cloves garlic , minced
- 3 Thai bird 's eye chilies, finely chopped
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon fish sauce
- 1/2 teaspoon coconut sugar
- 12 large rice paper wrappers
- 1 cup shredded carrots
- 1 cup sliced cucumbers
Instructions
- In a small bowl, whisk together oyster sauce, light soy sauce, dark soy sauce, fish sauce, and coconut sugar.
- Heat a wok or large non-stick skillet over high heat.
- Add minced garlic and chilies to the pan, sautéing for 30 seconds until aromatic.
- Add the ground beef, breaking it into small crumbles, and cook until fully browned and moisture has evaporated.
- Pour the sauce mixture over the beef and stir-fry for 2 minutes until the sauce glazes the meat.
- Remove from heat and immediately fold in the Thai basil leaves until they are wilted.
- Prepare a rice paper wrapper by dipping it in warm water for 5 seconds until pliable.
- Place a portion of the beef mixture, shredded carrots, and cucumber slices in the center of the wrapper.
- Fold the bottom edge over the filling, tuck in the sides, and roll tightly to seal.
- Repeat the process for the remaining wrappers and filling.
